ENROBAGE MOELLEUX POUR CONFISERIE GLACEE

SOFT COATING FOR ICE CONFECTIONERY

Abrégé français

La présente invention concerne un composition d'enrobage aqueuse, crémeuse et moelleuse pour de produits de confiserie glacée dont la préparation consiste à former une émulsion de matière sèche de lait et de crème avec une huile végétale et du gras de beurre et un agent émulsif et à mélanger du chocolat fondu dans ladite émulsion. La composition d'enrobage peut être utilisée pour former une couche ou un fourrage dans un produit de confiserie glacée ou pour l'enrobage.

Abrégé anglais

A water-containing soft creamy coating composition for ice confectionery
products is prepared by forming an emulsion of cream and milk solids with a
vegetable oil and butter fat and an emulsifier system and mixing melted
chocolate into the emulsion. The coating composition may be used to form a
layer or inclusion in an ice confectionery product or to enrobe it.

Revendications

8
Claims
1. A water-containing soft creamy coating composition for ice confectionery
products, which comprises by weight,
a total fat content of 35 to 45 % of which 5 to 15 % vegetable oil, 5 to 15 %
milk
fat and 20 to 30 % cocoa butter or cocoa butter replacers,
to 30 % water and
a total carbohydrates of 30 to 40 % of which 0 to 10 % invert sugar,
0 to 10 % non fat milk solids,
in which about 50 to 80 % of the components come from chocolate and about
to 50 % from a water-in-oil emulsion containing the vegetable oil, the milk
fat, the inverted sugar and the water
and said emulsion comprising 0.5 to 2 % of a low hydrophilic lipophylic
balance
emulsifier system comprising polyglycerolpolyricinoleate and monoglyceride.
2. A water-containing soft creamy coating composition for ice confectionery
products, which comprises about 60 % by weight chocolate and about 40 % by
weight water-in-oil emulsion.
3. A water-containing soft creamy coating composition according to claim 1, in
which the emulsifier is a mixture of polyglycerol polyricinoleate (PGPR) and
unsaturated monoglyceride with a global hydrophilic lipophilic balance (HLB)
of
preferably < 3.
4. A water-containing soft creamy coating composition according to claim 1,
which further comprises other ingredients including sweeteners, flavorings,
colorants, the proportions of which may be determined according to taste
and/or
appearance.
5. A water-containing soft creamy coating composition according to claim 1, in
which the water phase of the emulsion predominantely contains lactic cream.
6. A method of production of a coating composition according to anyone of
claims
1 to 5, which comprises separately mixing water, ingredients of the aqueous
phase
with the aroma and sweetening agents to make the aqueous phase, separately
mixing a fat phase with the emulsifier at a temperature where the fat is
liquid and

9
slowly introducing the aqueous phase into the fat phase while mixing to
prepare
an emulsion, and then further progressively mixing with molten chocolate.
7. A method according to claim 6, which comprises pasteurizing the water phase
in a high temperature short time mix plant consisting of high shear mix tank,
heating/cooling exchanger, holding tubes and optionally homogenizer.
8. Use of a coating composition as mentioned in anyone of claims 1 to 5, in an
ice
confectionery product, to provide the ice confectionery product a good
resistance
to melting, good softness, well adherance to ice confectionery and improved
flavor release.
9. A method of coating a piece of frozen confectionery which comprises dipping
the piece in a coating composition according to anyone of claims 1 to 5,
wherein
the coating composition is at a temperature of 28 to 40° C.
10. A method of moulding pieces of frozen confectionery, which comprises
inserting in a mould a liquid coating composition according to anyone of
claims 1
to 5, sucking back the excess liquid coating to form a shell, filling in the
shell
with ice confectionery, backing off with additional liquid coating, inserting
a
stick and demoulding.
11. The use of the coating composition according to anyone of claims 1 to 5 to
form a layer or an inclusion in a frozen dessert article.
12. The use of the coating composition according to anyone of claims 1 to 5,
to
enrobe ice cream pieces, in which the coating falls on the said ice cream
pieces
while they are moving.
13. A method of co-extruding the composition according to anyone of claims 1
to
with ice cream from a die to form a coating, centre or ripple.

Description

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Soft coating for ice confectionery
Field of the invention
The present invention relates to a water-containing soft creamy coating and
its
applications as internal and external substitute for conventional fat-based
coating
in ice confectionery products. It further relates to a method of coating ice
confectionery.
Background of the invention
In a conventional fat-coated ice cream product, for example an ice lolly, bar,
morsel, cone, cup or cake, the fat may account for some 45-60% by weight of
the
coating. In ice cream products with conventional fat-based coatings, the fat
gives
some brittleness to the coating and the coating does not properly adhere to
the ice
confectionery core.
Thus, it would be desirable to provide a coating composition which has a soft
texture, a good adhesion on ice and good storage and heat-shock resistance, a
good chocolate flavor and which is able to be processed in a conventional
coating
operation.
In US-A-5,556,659 there is claimed a process for coating a frozen
confectionery
product in which the coating composition is calorie reduced in that it is in
the form
of a water-in-oil emulsion, wherein the emulsion comprises 40 to 55 % by
weight
water, 2 to 4 % by weight of an emulsifier system comprising decaglycerine
decaoleate, and less than about 3 % by weight water-soluble compounds. This
coating was designed to reduce the calorie while keeping the
crispnesslbrittleness.
In US-A-5,120,566 there is disclosed a composition for enrobing ice
confectionery based on a water-in-oil emulsion, in which the emulsifier system
is
a low hydrophilic lipophylic balance sugar fatty ester and which contains a
nut
paste.
Summary of the invention
We have found that it is possible to produce a soft coating, by incorporating
a
water-in-oil emulsion into conventional chocolate or product similar to
chocolate

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(the term chocolate will be employed hereinafter to designate chocolate and
products similar thereto), which has the texture and flavor properties
superior
than conventional fat-based coatings and significantly better keeping
properties,
creaminess, softness, e.g, less brittleness and better adhesion to ice
confectionery.
Accordingly, the present invention provides a coating for ice confectionery
products, which comprises by weight,
a total fat content of 35 to 45 % of which 5 to 15 % vegetable oil, 5 to 15 %
milk
fat and 20 to 30 % cocoa butter or cocoa butter replacers,
10 to 30 % water and
a total carbohydrates of 30 to 40 % of which 0 to 10 % invert sugar,
0 to 10 % non fat milk solids,
in which about 50-80 % of the components come from chocolate and about
20-50 % from a water-in-oil emulsion containing the vegetable oil, the milk
fat,
1 S the inverted sugar and the water
and said emulsion comprising 0.5 to 2% of a low hydrophilic lipophylic balance
emulsifier system comprising polyglycerolpolyricinoleate and monoglyceride.
Detailed description of the invention
In the context of the invention a coating composition is not limited to
surface
coating but also comprises using the coating in applications where alternate
layers
of ice confectionery and coating are made to create layered products. It may
also
be used to form solid pieces which may be used, for instance, in place of
chocolate
inclusions.
The ice confectionery product may be ice cream, iced milk, sherbet, sorbet,
frozen
yoghurt or frozen mousse. It may be more or less aerated. It may contain
marbling, e.g. of sauce or inclusions.
Advantageously, the emulsifier of the pre-emulsion is a mixture of
polyglycerol
polyricinoleate (PGPR) and monoglyceride with a global hydrophilic lipophilic
balance (HLB) of preferably < 3.
With respect to the water phase, cream may be preferably used.
3~ Other ingredients may be present including sweeteners, flavorings or
colorants,
the proportions of which may be determined according to taste and/or
appearance.

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Cocoa solids non-fat which may come from cocoa liquor or cocoa powder may be
used as flavorings.
With respect to the fat phase, a liquid vegetable oil such as e.g. sunflower,
canola,
soybean, peanut oil or any liquid oil at room temperature or any mix of these
may be used. Milk fat or any fraction of it can also be used.
The coating composition may further contain crispy inclusions e.g. cereals,
like
expanded or toasted rice or dried fruit pieces which must be coated in
moisture
barriers to delay the absorption of moisture from the coating, which would
result
eventually in their sogginess.
The invention further relates to a method of production of a previously
defined
coating composition, which comprises separately mixing water, ingredients of
the
aqueous phase with the aroma and sweetening agents to make the aqueous phase,
separately mixing a fat phase with the emulsifier at a temperature where the
fat is
liquid and slowly introducing the aqueous phase into the fat phase while
mixing to
prepare an emulsion, and then further progressively mixing with molten
chocolate.
The aqueous phase may preferably be pasteurized, e.g. in a high temperature
short
time (HTST) mix plant consisting of high shear mix tank, plate heating/cooling
exchanger, holding tubes and optionally homogenizer. As an alternative the
heat
exchanger may comprise a shell and tube heating/cooling unit without
homogenizer.
The coating composition is prepared by mixing the emulsifier in the molten fat
at
a temperature of 20 to 50° C, preferably between 30 and 40° C.
Then the aqueous
phase is separately warmed up to a temperature of 20 to 50° C,
preferably
between 30 and 40° C and progressively added to the fat phase under
fine flow
and agitation as a pre-emulsification step, thus forming a water-in-oil pre-
emulsion.
To achieve a desired viscosity for application, the formed water-in-oil pre-
emulsion is further sheared. This can be done either in batch with a U-shape
stirring rod agitator at a higher speed, in a colloidal mill, or in continuous
with a

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rotor/stator dispersing device or pumping the pre-emulsion through a static
mixer
with a high flow speed to form a fine emulsion. An in-line rotor/stator
dispersing
device or/and static mixer is preferred for a better consistency.
Chocolate is melted at about 40° C and lecithin is preferably added
under mixing
until homogeneous. The melted chocolate is then progressively added to the
emulsion at about 40° C and mixed at low speed at 20 to 50° C,
preferably
between 30 and 40° C until homogeneous.
Preferably the final coating can be stored at a positive temperature of about
35°C
under slow agitation until ready to use, preferably within 24 h. Alternately
it can
get solidified at about 20-22° C and kept refrigerated or frozen. It
can be slowly
melted and well mixed for re-use whilst recovering its initial properties.
The invention further relates to a method of coating a piece of frozen
confectionery which comprises dipping the piece in a previously defined
coating
composition at a temperature of 28 to 40° C.
The setting time of such a coating is between 45 and 90 s.
The products obtained with this method have very good resistance to melting at
about 20° C compared to products dipped in water-based coatings
containing a
pure aqueous phase which have a poor resistance to melting. In addition, water-
based coatings need special equipment for subsequent cooling, sometimes at
very
low temperature to freeze the coating, which is not necessary with the present
coating. In addition, the present coating, whilst still frozen, has a texture
much
softer than what is normally found in chocolate-based ice cream coatings,
which
typically shatter when bitten. At the same time, it does not have the apparent
coldness of a sorbet or fruit juice type of coating. When bitten into it will
deform
but not crack, and will have a creamy texture. Also, by its soft and coherent
nature, it will adhere to the piece and remain in place on the piece during
consumption and will not drip readily whilst melting.
There may also be other layers of coating inside or outside, e.g. of fudge or
thin
layer of crispy chocolate, giving a textural contrast.

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The invention further relates to a method of moulding pieces of frozen
confectionery, which comprises inserting in a mould a liquid coating and
sucking
back the excess liquid coating to form a shell, filling in the shell with ice
cream,
backing off with additional liquid coating , optionaly inserting a stick and
demoulding, e.g. by heating.
Ice cream pieces, portions, morsels, domes or cakes may also be coated using
an
enrober, in which the coating falls on the ice cream pieces while they are
moving.
The invention is also related to the use of the coating composition to form a
layer
or an inclusion in an ice confectionery product.
In a first application of the coating, the coating composition is dropped onto
a belt
or band or into a mould followed by cooling to form solid pieces, e.g. drops
of
coating which can be used as inclusions in an ice confectionery product.
In a second application, the coating composition can be sprayed to form a
layer on
the surface of an ice confectionery product or layers inside an ice
confectionery
product to form a multilayered product.
In a further application of the coating composition, the liquid coating
composition
can be co-extruded with ice confectionery from a die to form a coating, a
centre or
ripple.
Examples
The following Examples further illustrate the present invention, in which
percentages and parts are expressed by weight unless otherwise specified.

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Example 1
An aqueous phase is prepared by mixing 22.4 kg fresh lactic cream containing
36 % fat, preheated at 50-55° C, 2.8 kg invert sugar preheated at 50-
55° C, 1.4 kg
skim milk powder and 1.4 kg water preheated at 50-55° C in a jacketed
kettle
maintained at 50-55° C. After pasteurization at 82 °C/25 s, the
aqueous phase can
be cooled to 4-6° C and stored until further use and then heated up in
a plate heat
exchanger to 40° C, or if used directly, brought to 40 ° C.
A fat phase is separately prepared by mixing 9 kg sunflower oil heated at
40° C,
2.28 kg anhydrous butter oil melted at 40° C and 0.3 kg PGPR and 0.42
kg
distilled unsaturated monoglyceride melted at 40° C.
The aqueous phase is progressively (fine flow) added to the fat phase in a
jacketed
kettle with a U-shape stirring rod and mixed under high speed (about 70rpm),
thus
forming a water-in-oil pre-emulsion. The agitation is continued at the same
speed
for 20 min., and then the agitation speed is decreased at about half the
previous
speed. The pre-emulsion is then transfered through a static mixer to form a
fine
emulsion.
In a separate kettle 59.7 kg of dark chocolate premelted at 40° C is
mixed with
0.3 kg soya lecithin and the mixture is pumped into the final mixing tank
containing the emulsion while mixing until homogeneous. The finished coating
can be kept at about 35° C with slow agitation until ready for dipping
ice cream
bars.
Extruded ice cream stick bars with 80 % overrun at a temperature of about -
25° C
are dipped into the above final coating at 35-40° C. After a certain
time to allow
the coating to set, the finished product is individually wrapped in flow packs
and
stored at - 18° C.
Example 2
The method of Example 1 is repeated for preparing a coating using milk
chocolate
instead of dark chocolate.

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Extruded regular ice cream stick bars with 100% overrun are dipped into the
thus
prepared coating in the same way as in Example 1.
Example 3
Ice cream portions are prepared using an ice cream mix with 58.5 % water,
31.9 % solids non-fat , 9.6 % fat and 100 % overrun. The portions are then
passed
through a freezing tunnel and completely frozen at -22° C. Finally the
portions are
enrobed with the coating composition of Example 1 at 38° C. The
portions
obtained were adequately covered with a uniform layer of coating which stuck
properly to the surface.
This method is also suitable for preparing bars and bite-size pieces.
Example 4
Cells of a stick machine in a brine tank of -38° C are filled with the
coating of
Example 2 at 35° C. After 10 s, excess coating composition is sucked-
back and
sorbet of 40 % overrun is deposited into the thus formed shells. After
insertion of
sticks and backing off with more coating at 35° C, the ice sticks are
demoulded by
heating at 12°C and flow-wrapped.